Elk Back Strap....Help

[Target-panic]

One can not stress enough, "Do Not Over Cook"

Best meat on the planet!!!

Extreme hot mesquite fire, tongs, when it droops half as much as raw. Done.

[SaltwaterSlick]

Dang Blake, you could cook an old tire like that and make it taste good! That looks down right heavenly! I'm gonna do that with some Whitetail backstrap!

Blake, I just stole your recipe complete with pic! If I get to try it this weekend, I'll post pics (if it turns out OK...

Well Blake, it took a few weeks to get the meat to try it, but finally made it happen! I used the tenderloins out of the deer in my avatar. My wife got him a couple weeks back. She and I had a wonderful dinner this evening with your recipe! The sauce was fabulous! We didn't have the 'taters, but had some sauteed spinach seasoned up with some Rage and minced garlic instead... I will be using this recipe again!!

[popup_menace]

This thread is making me hungry...

[Cajun Blake]

Well Blake, it took a few weeks to get the meat to try it, but finally made it happen! I used the tenderloins out of the deer in my avatar. My wife got him a couple weeks back. She and I had a wonderful dinner this evening with your recipe! The sauce was fabulous! We didn't have the 'taters, but had some sauteed spinach seasoned up with some Rage and minced garlic instead... I will be using this recipe again!!

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Very impressive

That sauce is do simple to make , I bet the meal was incredible

I love me some spinach

[d_e_smith]

<substitute TL for BS>

butterflied elk tenderloin;
lightly marinated in worchestershire & Tony's;

stuffed with hot pork pan sausage,
jalapeno & colby jack cheese;
wrapped in bacon;
smothered in zesty italian.

Before




After

[vapanther19]

Make a foil boat cut meat into strips/ nuggets place in foil boat with fresh onions garlic salt and pepper woshister sauce seal boat and place on grill (med heat bout 35-45 min ) smoker till cooked to your preference or in the oven on 350 for about 45 minutes my family loves it works good on whitetail and hog meat to

[DFA]

Cajun Blake, you sir need to put out a cookbook.

[BURTONboy]

Cajun Blake, you sir need to put out a cookbook.

I would buy it!

[Chew]

Dang that looks good. Can't wait to try it!

[Lonestar Hunter]

Don't Over Cook!!!!

[bullelk]

coopers' seasoning "salt and pepper" cook it rare as you can stand it.

[SaltwaterSlick]

I'm gonna find me a steak Dianne sauce recipe and try that next... I tell you, those tenderloin medallions were as good as any fillet I've ever had. First time I tried something like that, and I can assure you all it won't be my last...

[ELKAHOLIC]

Olive oil and kosher salt medium rare. That's all!

[txdukklr]

I would do something like a seared elk medallions , covered in Pontchartrain sauce with capers, garlic rosemary mashed potatoes, and grilled asparagus / squash / zucchini


coat medallions with olive oil and fresh cracked black pepper corn

heat iron skillet on med/high , add butter and canola oil

add medallions and sear all sides brown ... won't take long

remove meat, and add heavy cream and creole mustard to skillet - cook down till sauce thickens. Then add capers and a tsp of butter. Season with Blaze , Drizzle over medallions

asparagus and mashed potatoes easy to fix

should resemble this

i'm now officially hungry

dang cajuns

[Cajun Blake]

I'm gonna find me a steak Dianne sauce recipe and try that next... I tell you, those tenderloin medallions were as good as any fillet I've ever had. First time I tried something like that, and I can assure you all it won't be my last...

Mr Charlie

Steak Diane sauce has several key ingredients that I did not include in my sauce above : sliced mushrooms, worcestershire, and brandy . You can add beef stock (optional) to Steak Diane to change sauce consistency.


here's the 1 min video recipe

[ame="http://www.youtube.com/watch?v=9rWZNHkrsNg"]http://www.youtube.com/watch?v=9rWZNHkrsNg[/ame]